Mango Burrito Bowls with Crispy Tofu and Peanut Sauce
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Cookie and Kate · by Cookie and Kate★ 4.9

Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

NUTRITION · PER SERVING75M COOK
CAL 34%·PRO 48%
CARBS 92G55% OF CAL
9G FIBER50G OTHER33G TOTAL SUGAR
FAT 26G35% OF CAL
4G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Brown rice bowls with crispy tofu, fresh mango, and peanut sauce. A Thai-inspired vegetarian bowl with bright, tangy flavors.

mainthaibowlgrain bowltofudairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block (12 to 15 ounces) organic extra-firm tofu
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon reduced-sodium tamari* or soy sauce
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 1/4 cups brown basmati rice or long-grain brown rice, rinsed
  • ⅓ cup creamy peanut butter
  • 3 tablespoons lime juice (about 1 lime)
  • 2 tablespoons reduced-sodium tamari* or soy sauce
  • 1 tablespoon honey or maple syrup, to taste
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, pressed or minced
  • 1/4 teaspoon red pepper flakes (omit or reduce if sensitive to spice)
  • 2 large ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • 1/2 cup (about 4) thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 medium jalapeño, seeds and ribs removed, minced
  • 2 tablespoons lime juice
  • 1/4 teaspoon fine sea salt
  • 2 cups shredded purple or green cabbage
  • Handful of chopped roasted peanuts, for garnish
PREP
30M
SODIUM
802MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.